In a large mixing bowl, whisk together the sorghum blend, xanthan gum, baking powder and salt. With the mixer on low speed, beat in the butter pieces until smooth. Beat in the granulated sugar, brown sugar, egg, vanilla and almond extract until well blended. Remove the dough from the mixing bowl and knead it with your hands until very smooth. Divide the dough in half and pat each half into a flat 1-inch disk. Wrap each disk tightly and refrigerate 1 hour.
Place a rack in the middle of the oven. Preheat the oven to 375°F. Line a 15 x 10-inch baking sheet (not nonstick) and line with parchment paper and have it ready.
Put half the chilled dough on a 15-inch square piece of parchment paper that is dusted with white rice flour. Cut a piece of plastic wrap the same size as the parchment paper, lay it on top of the dough, sprinkle it with white rice flour, and roll the dough to ¼ inch thickness. Remove the plastic wrap and cut out the desired shapes, reserving the scraps.
Arrange the cookies 1 inch apart on the baking sheet. Cut the second half of the dough into shapes. Re-roll the scraps from both halves, cut more cookies, and arrange on the baking sheet. If your sheet won't hold all the shapes, bake two batches.
Bake 10 to 15 minutes, rotating the sheet halfway through baking. Cool the cookies on the baking sheet on a wire rack 2 minutes. Remove the cookies from the baking sheet and cool completely on the wire rack. Bake the second half of the cookies and cool in the same manner. Store undecorated cookies, tightly covered, for up to 2 days or in the freezer for up to 1 month.
Decorate as desired with frosting, sprinkles, coconut, raisins, chocolate chips, and so on. Makes about 24 cookies (depending on shapes and sizes of cookies).
Carol's Sorghum Blend: Whisk together 1 1/2 cups Sorghum Flour, 1 1/2 cups Potato Starch (or Corn Starch) and 1 cup Tapioca Flour. Store, tightly covered, in a dark, dry place. Makes 4 cups.